Chicken Corn Chowder

Sweet cream-style corn and corn kernels make this rich soup in a jiffy. Make with leftover chicken and serve soup as a main dish.

Serves

4
Prep Time
10 min.
Cook Time
15 min.
Sweet cream-style corn and corn kernels make this rich soup in a jiffy. Make with leftover chicken and serve soup as a main dish.
Ingredients
1 Tbsp. butter 6 green onions, finely chopped, divided 1 Tbsp. all-purpose flour 1 can (14.5oz.) College Inn® Fat Free & Lower Sodium Chicken Broth 2 cups chopped cooked chicken 1 can (14.75oz.) Del Monte® No Salt Added Cream Style Corn 1 can (15.25oz.) Del Monte® No Salt Added Whole Kernel Corn, drained 1 can (14.5oz.) Del Monte® Diced New Potatoes, rinsed and drained 1 Tbsp. fresh thyme [or 1 tsp. dried thyme] pepper, optional ¾ cup low fat milk ½ cup Light sour cream [or 2 oz. shredded reduced fat sharp Cheddar cheese]
Directions
  1. Melt butter in a large saucepan over medium heat. Add 1/2 of onions and sprinkle with flour; cook 1 minute. Stir in broth. Add chicken, cream style corn, whole kernel corn, potatoes, thyme and pepper to taste, if desired. Bring to a boil; reduce heat to medium-low. Cover and simmer 10 minutes.
  2. Remove from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency, if desired. Cook 2 to 3 minutes or until hot. Serve soup topped with sour cream and remaining green onions.
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